ngredients and toss to coat shrimp evenly.
Heat a large
he surface.
Add the shrimp, garlic, onion, lemon rind, and
edium high heat. Pat the shrimp dry with paper towels and
Peel and devein the shrimp; wash them and pat them
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.
he cajun seasoning and the shrimp. Over medium heat, put the
Mix together the water, ketchup, soy sauce, cornstarch, honey, red pepper flakes, and ground ginger in a small bowl and set aside.
Heat vegetable oil in a skillet over medium-high heat and stir in the green onions and garlic and cook for about 30 seconds.
Stir in the shrimp and stir them around to coat with the oil.
Cook until shrimp are pink and cooked through ~ just a few minutes.
Stir in the sauce and stir until sauce is thickened and bubbly.
Serve over rice.
ill be warm when the shrimp are ready.
In a
Dry the shrimp by placing them on a
Mix all ingredients except shrimp in medium bowl. Stir in Shrimp; cover.
Marinate at room temperature 45 minutes or 3 hours in the refrigerator.
Preheat oven for broiling.
Remove shrimp from marinade; reserve marinade.
Place shrimp on round baking pan and broil 3-4 minutes.
Brush with marinade and broil 3-4 minutes more or until shrimp are cooked through.
Microwave remaining marinade at high (100%) power for 2 minutes. Serve over rice or as a dipping sauce when served as an appetizer, if desired.
For the shrimp: Heat the olive oil in
Combine first 7 ingredients in sauce pan.
Heat through.
Add shrimp.
Cook for 5 to 10 minutes.
Serve over hot cooked rice.
Place shrimp in a food processor; pulse
minute.
Add the shrimp and stir-fry for 2
Mix first 7 ingredients and toss with shrimp. Cover and refrigerate for at least 20 minutes.
Skewer shrimp on long metal skewers and place on preheated indoor grill on med-high for about 3 minutes per side.
Mix together all the sauce ingredients.
Warm tortilla, spread some of the sauce on tortilla. Top with avocado, coleslaw mix and 3 to 4 shrimp on top and then enjoy!
nd simmer 2 mins. Add shrimp. Cook, stirring occasionally, 2-3
Cook noodles in a saucepan of boiling water according to package directions. Drain.
Heat half of the oil in a wok on medium-high heat. Stir-fry onion and shrimp for 2-3 mins, until shrimp turn pink. Remove from wok.
Add soy sauce, sugar and vinegar to wok. Cook for 2 mins, until mixture thickens slightly. Add noodles and toss to combine.
Return shrimp mixture to wok. Add remaining oil, bean sprouts, and cilantro stems and half of leaves. Toss to combine. Top with chili pepper and remaining cilantro leaves and serve.
o make 4.
Combine shrimp, onion, chili, pepper, garlic, seasoning
he surface.
Add the shrimp, garlic, onion, lemon zest, and
ontinues to cook, pat the shrimp dry with paper towels; season